Food and inspired Life from my natural vintage chic home and simply delicious Japanese Cooking

Thursday, March 2, 2017

Basic Kakiage Tempura

Early spring is always tempura time for me because the edible flower buds
of the Fuki plant sprout out of the ground in early spring and can be harvested
and eaten with tempura before they turn into flowers. This winter has been
warmer than usual in Boston, so the Fuki buds (Fuki-noto) sprouted about a month
early. I just picked them and prepared my tempura.

I will show you my basic kakiage tempura recipe here, but it also works
with any of your favorite cooking veggies, such as eggplant, green beans, lotus
roots, shitake mushrooms, bell peppers, or broccoli.

Basic Kakiage Tempura

·1 cup (240ml) of flour

·1 egg cracked into a 1 cup measure then fill the remainder of the
cup with cold water